Jerked Chicken with Fire-Roasted Fresh Pineapple Recipe

"Jerked" describes using a technique that imparts a spicy, smoked flavor that's uniquely Caribbean. Marinated with a salt-free sauce or rub of spices, herbs, chili peppers and lime juice, and grilled over hot coals, jerked chicken makes a great backyard or tailgate entrée, especially when complemented with the flavor of grilled fresh pineapple. Grilling caramelizes the sugars in pineapple, intensifying its natural sweetness.

To complete your dinner, serve Jamaican rice and peas (kidney beans or pigeon peas) on the side.

Ingredients

2 (10- to 12-ounce) boneless, skinless chicken breasts, cut in half

Jerk Sauce

1 tablespoon ground allspice
1 tablespoon dried thyme leaves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons canola oil
2 tablespoons red wine vinegar
Juice of 1 lime
3 medium green onions, finely chopped
1 jalapeño pepper, chopped*
2 cloves garlic, minced

Pineapple Slices

8 (3½-by-¾-inch) fresh pineapple slices**
2 tablespoons canola oil
2 tablespoons honey
Dash of hot pepper sauce

Directions

Before you begin: Wash your hands.

1. To prepare jerk sauce, combine   allspice, thyme, cinnamon and nutmeg in a medium bowl. Add 2 tablespoons oil, vinegar and lime juice, mixing with a wire whisk to blend well. Add   green onion, jalapeño pepper and garlic; mix well. Set aside.
2. Place chicken breasts in a baking dish. Brush jerk sauce evenly over both sides of chicken. Cover and marinate in the refrigerator for at least 1 hour or longer, if possible.
3. To cook chicken, preheat the grill to medium-high. Remove chicken from marinade; discard the marinade. Place chicken on the hot grill, with the thicker portion facing the hotter part of the grill. Grill for about 6 to 8 minutes on each side. Use an instant-read thermometer to check for doneness; the internal temperature of cooked chicken should reach 165°F. Allow grilled chicken to rest for 5 minutes, covered, before serving.
4. While chicken is cooking, brush  pineapple slices lightly with 2 tablespoons oil. Place pineapple on the grill; cook for 3 to 4 minutes on each side, or until heated through and lightly charred with grill marks. Remove from the grill.
5. Combine honey with hot pepper sauce in a small bowl; blend well. Drizzle over pineapple.
6. Serve jerked chicken breasts with grilled pineapple slices.

Cooking Notes

*If you prefer more "spicy heat," as many Jamaicans do, mix another pepper into the sauce, or add a splash of hot pepper sauce.

**For convenience, buy fresh pineapple pre-sliced, rather than trimming, coring and peeling a fresh pineapple.

Nutrition Information

Serves 4

Calories: 420; Calories from fat: 160; Total fat: 18g; Saturated fat: 2g; Trans fat: 0g; Cholesterol: 90mg; Sodium: 170mg; Total carbohydrate: 35g; Dietary fiber: 4g; Sugars: 25g; Protein: 32g

Roberta Duyff, MS, RD, FAND, is author of Academy of Nutrition and Dietetics' Complete Food and Nutrition Guide and 365 Days of Healthy Eating.